English
हिन्दी
BSc Syllabus
3 – Year B.Sc. Degree In Hospitality & Hotel Administration
National Council For Hotel Management And Catering Technology Noida (NCHM&CT) & Indira Gandhi National Open University (IGNOU)
SEMESTER - I (17 WEEKS)
MINIMUM CONTACT HOURS FOR EACH SUBJECT
| Code | Subject | Contact Hrs/Semester | |
| Th. | Pr. | ||
| BHM111 | Foundation Course in Food Production-I | 30 | 120 |
| BHM112 | Foundation Course in Food & Beverage Service-I | 30 | 60 |
| BHM113 | Foundation Course in Front Office-I | 30 | 30 |
| BHM114 | Foundation Course in Accommodation Operations-I | 30 | 30 |
| BHM105 | Application of Computers | 15 | 60 |
| BHM106 | Hotel Engineering | 60 | - |
| BHM116 | Nutrition | 30 | - |
| Total | 225 | 300 | |
| Grand Total | 525 | ||
SEMESTER - II (17 WEEKS)
MINIMUM CONTACT HOURS FOR EACH SUBJECT
| Code | Subject | Contact Hrs/Semester | |
| Th. | Pr. | ||
| BHM151 | Foundation Course in Food Production - II | 02 | 04 |
| BHM152 | Foundation Course in Food & Beverage Service - II | 02 | 04 |
| BHM153 | Foundation Course in Front Office - II | 02 | 02 |
| BHM154 | Foundation Course in Accommodation Operations - II | 02 | 02 |
| BHM117 | Principles of Food Science | 02 | - |
| BHM108 | Accountancy | 04 | - |
| BHM109 | Communication | 02 | - |
| Total | 16 | 16 | |
| Grand Total | 32 | ||
SEMESTER - III / IV
TEACHING & EXAMINATION SCHEME (17 WEEKS)
| Code | Subject | Hrs/Semester | Term Marks * | ||
| Th. | Pr. | Th. | Pr. | ||
| BHM201 | Food Production Operations | 02 | 08 | 100 | 100 |
| BHM202 | Food & Beverage Operations | 02 | 08 | 100 | 100 |
| BHM203 | Front Office Operations | 02 | 08 | 100 | 100 |
| BHM204 | Accommodation Operations | 02 | 02 | 100 | 100 |
| BHM205 | Food & Beverage Controls | 02 | - | 100 | |
| BHM206 | Hotel Accountancy | 02 | - | 100 | |
| BHM207 | Food Safety & Quality | 02 | - | 50 | - |
| - | Research Methodology | 01 | - | - | |
| Total | 15 | 14 | 650 | 400 | |
| Grand Total | 29 | ||||
| * Term marks will comprise 30% in course & 70% Term end exam marks. | |||||
| BHM208 | Industrial Training (17 weeks) | 200 Marks | |||
| IGNOU Component | |||||
| BHM209 | Management in Tourism | 10-12 counselling sessions of two hours each per group per year | |||
| BHM210 | Communication Skills in English | 10-12 counselling sessions of two hours each per group per year | |||
| BHM211 | Human Resource Management | 10-12 counselling sessions of two hours each per group per year | |||
SEMESTER - V (17 WEEKS)
TEACHING & EXAMINATION SCHEME
| Code | Subject | Contact Hrs/Semester | ||||
| Th. | Pr. | |||||
| BHM311 | Advance Food Production Operations - I | 02 | 08 | |||
| BHM312 | Advance Food & Beverage Operations – I | 02 | 02 | |||
| BHM313 | Front Office Management - I | 02 | 02 | |||
| BHM314 | Accommodation Management - I | 02 | 02 | |||
| BHM307 | Financial Management | 04 | - | |||
| BHM308 | Strategic Management | 02 | - | |||
| BHM309 | Research Project | - | 01 | |||
| - | Special topics/Guest speakers | 02 | - | |||
| Total | 16 | 15 | ||||
| Grand Total | 31 | |||||
| * Term marks will comprise 30% in course & 70% Term end exam marks. | ||||||
| IGNOU Component | ||||||
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SEMESTER - VI
TEACHING & EXAMINATION SCHEME
| Code | Subject | Contact Hrs/Semester | |
| Th. | Pr. | ||
| BHM351 | Advance Food Production Operations - II | 02 | 08 |
| BHM352 | Advance F&B Operations - II | 02 | 02 |
| BHM353 | Front Office Management - II | 02 | 02 |
| BHM354 | Accommodation Management - II | 02 | 02 |
| BHM305 | Food & Beverage Management | 04 | - |
| BHM306 | Facility Planning | 04 | 01 |
| BHM309 | Research Project | - | 03 |
| - | Special topics/Guest speakers | 02 | - |
| Total | 18 | 17 | |
| Grand Total | 35 | ||
| * Term marks will comprise 30% in course & 70% Term end exam marks. | |||
